It has been years, and years since I made this recipe for Pepper Steak. Actually, so long that my Husband has never had it. We have been together almost 16 years! Not only is this recipe super simple, it is also packed with flavor. Flavor really that just comes from a simple seasoning of kosher salt and black pepper. The technique is what brings out all of the yumminess.
Let’s talk steak. Ribeye, given its fat content and tenderness, is my preference. Round steak, which is definitely less expensive, is a great alternative, and works just as well.
Mushrooms, or no? Completely up to you. It’s a yes from me. The combination of button mushrooms and baby bella mushrooms was perfect for this recipe.
Now for my secret ingredient. One fresh tomato. As the tomato cooks down it releases its natural sugars and lends a beautiful flavor profile to the finished dish.
If you don’t want to take the time to prepare your own rice, try my favorite microwavable rice from Veetee. Basmati and Jasmine are my time-saving go to!
HOW TO PEPPER STEAK
Use a cast iron pan, if you have one. The beauty of this recipe for Pepper Steak is that everything is prepared using only one pan. It’s important to allow your steak to come to room temperature. Not only should you do this for this recipe, but anytime you want a nice sear on meat. Cut the steak into thin strips. Season with kosher salt and pepper.
Heat about one tablespoon of the olive oil in the cast iron pan to medium/medium-high. Cook steak strips for about 7 to 8 minutes. The steak should be cooked through, and even browned a bit. Remove from pan and reserve on a plate, or in a bowl.
Add another tablespoon of olive oil to the pan along with the pepper strips. When cutting the peppers, be mindful of your knife cuts. Try to cut them as consistent, as possible. Season with kosher salt and pepper. When the peppers start to brown, add in the minced shallots. Cook for only about a minute longer. Try not to burn the shallots. Remove the peppers and shallots to a separate bowl or plate. Reserve.
Toss the sliced mushrooms into the pan. Save time and buy mushrooms already sliced. However, you may find that whole mushrooms are much more affordable. Slice you are, just keeping in mind that consistency is key in terms of knife cuts. There is no need for additional oil at this point. Salt about halfway through the cooking process.
When the mushrooms are almost fully cooked, add in the chunks of tomato. Remove the mushrooms from the pan and place in bowl with the peppers. Allow the tomato to cook down for another minute. Remove the skin and discard. Place the steak back into the pan with the tomato. Drizzle in a touch more olive oil. Cook for about 4 to 5 additional minutes, breaking apart the tomato along the way.
Gently fold the vegetables back into the pan with a touch more olive oil. Taste for additional seasoning. Garnish with fresh chopped parsley. Serve up on top of steamed rice. Noodles will also work well. Want to make this meal low-carb or keto-friendly? Skip the rice and/or noodles. You will love this just as much served on its own. Cauliflower rice would also be a great option.
ENJOY this fabulous recipe for Pepper Steak. Leftovers are even more amazing the next day!
There is no doubt that I have a love for peppers. Kind of funny how our tastes change as we mature. I would not be caught eating a pepper when I was a child. If you love peppers, as much as I do, you will enjoy my recipes for Stuffed Bell Peppers, Sausage and Peppers, and Stuffed Pepper Soup!